Southern Barbecued Bologna Sandwiches (1986)

• Deli-style bologna slices, 1/2-inch thick
• White bread

Sauce:

• 1/4 cup chopped onion
• 1 tbspn butter
• 1/2 cup water
• 3 to 4 tbspns white vinegar
• 1 tbspn Worcestershire sauce
• 1/4 cup lemon juice
• 2 tbspns brown sugar
• 2 tbspns honey
• 1 cup chili sauce
• 1/2 tspn salt
• 1/4 tspn pepper

Saute onions in butter until almost brown. Add water, white vinegar, Worcestershire sauce, lemon juice, sugar, honey, chili sauce, salt, and pepper. Simmer for 20 minutes on moderate heat until slightly thickened.

Grill both sides of bologna on a preheated charcoal grill, and remove.

Marinate bologna in warm barbecue sauce for about 20 minutes. Serve on white bread with coleslaw or bake beans. Yields 2 cups.

More "Lost" Sandwich Recipes

The Highball Sandwich (1940)

Toasted Hot Santa Fe Sandwich (1930)

(Origin - "Smithsonian Folklife Cookbook" by Katherine S. Kirlin and Thomas M Kirlin, published by the Smithsonian Institution Press, 1991.) 

War Time Strawberry Shortcake, Wheatless (1918)

• 3/4 cup cornmeal
• 1-1/4 cups barley flour
• 3 tspns baking powder
• 3 tbspns sugar
• 3 tbspns fat
• 1 egg
• 1/3 cup milk
• 1 tspn salt

Sift together the dry ingredients; cut in the fat. Beat the egg, then add milk.  

Add liquids to dry ingredients.  Roll to 1/2-inch thickness on floured board. Cut into shapes. Bake in hot oven about 14 minutes.

To 3 cups of strawberries, add sugar to sweeten. Crush slightly. Break open the shortcake. Spread with butter, and fill center with sweetened strawberries. Cover top with berries.

More from "Eating with Uncle Sam"

Mamie Eisenhower's Sweet Turnips (1954)

Lady Bird Johnson's Molded Cranberry Salad (1965)

(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by a U.S. government publication "without Wheat,"1918.)

Benjamin Franklin's Mushroom Catsup (1817)

• 1-1/2 lbs "past their prime" mushrooms, slightly soft
• 2 tspns salt
• 12 whole black peppercorns
• 12 whole allspice berries
• 1-1/2 tbspns brandy

Wipe the mushrooms clean with a damp cloth and chop into small bits. The smaller the bits, the easier it will be for the salt to bring out their juices. Mix with the salt, and let stand in a cool place overnight.

Strain the juices through a fine sieve into a saucepan, pressing hard to extract as much as you can. Discard the mushrooms. Add the peppercorns and allspice berries and simmer for 20 minutes.  Cool and put in a jar in the refrigerator for 2 days.

Strain the catsup through a very fine sieve to remove the residual solids. Add the brandy. 

Although colonial cooks kept mushroom catsup for months, I am skeptical of its safe longevity, even in the refrigerator for longer than a couple days.  I freeze it in an ice-cube tray so I can pop out 1-tablespoon cubes for recipes.

(Origin - "Stirring the Pot with Benjamin Franklin - A Founding Father's Culinary Adventures" by Rae Katherine Eighmey, published by Smithsonian Books, 2018.)

More "Lost" Historic Recipes

Martha Washington's Nutmeg Custard Pie (1770)

Thomas Jefferson's Macaroni and Cheese (1802)

Abraham Lincoln's Christmas Shortbread Cookies with Brandy (1861)